Sugar Cookie Fruit Pizza

Sugar Cookie Crust

• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1/8 teaspoon cream of tartar

Cream Cheese Frosting

• 1/2 pound cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon milk

Fruit Glaze

• 1 Tablespoon apricot jelly or apricot preserves
• 2 Tablespoons honey

Fruit

Whatever fruit you want! Pictured I have:

• Strawberries
• Clementines
• Kiwi
• Blueberries
• Raspberries
• Blackberries
• Mint for decoration

Sugar Cookie Crust

1. Mix the butter, shortening, and sugar together until it is well combined, lightened in color, and fluffy.
2. Add the eggs and vanilla.
3. Add all the dry ingredients- flour, salt, abking powder, and cream of tartar. Mix until is just combines.
4. Wrap the dough in saran wrap and let it refrigerate for at least 2 hours.
5. After the dough is chilled, roll it out to your desired thickness. Mine was much thinner than a typical sugar cookie would be. Use a dinner plate to cut a large circle with the dough. Transfer the dough to a cookie sheet or stoneware.
6. Bake at 350 degrees F for 15-18 minutes, or until the edge of the cookie turns golden brown.
7. Let it cool completely.

Cream Cheese Frosting

1. Add the cream cheese, powder sugar, vanilla, and milk together and mix it until it is very smooth.

Fruit Glaze

1. Combine the apricot jelly/preserves and honey, stir until well combined. If it is too thick for brushing over fruit, add a little bit of water to thin it down.

Assembling the Fruit Pizza

1. Spread the cream cheese frosting on the cookie.
2. Assemble the fruit on top, anyway you would like. Make sure your fruit is washed and cut as needed.
3. Brush the fruit glaze over all the fruit.
4. Cut it up and serve! It is best served immediately, otherwise store it in the fridge.